Ingredients
- 200 grams sugar 1 cup
- 2.8 ounces water ⅓ cup
- 4 ounces ghee (room temp, solid or liquid is fine) ½ cup
- 200 grams dry milk powder 2 cups
- 3 tablespoons cocoa powder
- ½ teaspoon freshly ground cardamom*
- 2 tablespoons mini milk chocolate chips adjust amount to preference!
Instructions
- Add the sugar and water to the pot and mix well.
- Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure.
- Quick-release pressure.
- Add ghee, dry milk powder, cocoa powder, and cardamom to the pot and quickly mix until well combined. You may want to wear a glove to hold onto the hot pot as you stir – you will need to be fast!
- Pour the mixture into a parchment-lined 8×8 pan/dish (you’ll need a spatula to scoop the mixture out of the pot and into the pan). Shake the pan gently so that the mixture spreads evenly.
- Sprinkle the mini chocolate chips and gently shake the pan again to help them stick.
- Let the chocolate burfi cool down on a wire rack for 25 to 30 minutes, then put it in the fridge for 2 hours to set.
- Remove the chilled fudge, and slice it into medium-sized squares (I slice 5 rows by 5 rows and cut off any uneven edges). Then place the individual pieces on a plate. If you eat the mithai at this point, it will be soft and fudgy (my husband prefers it this way!). In order for it to taste more like burfi, you’ll want to let the sliced pieces sit out at room temperature for 6 to 8 hours (or overnight) to dry out. This completely changes the texture of the burfi so that it tastes more like burfi and not like fudge.
- Once dry, you can store this burfi on the counter for up to one week. I prefer to eat this mithai at room temperature (so if you store in the fridge, make sure to bring it to room temp before eating).
Notes
- For Step 4, you can mix the dry ingredients together (dry milk powder, cocoa powder, cardamom) but make sure to keep the ghee in a separate bowl!
- When this burfi is cold, it’s glossy. You have to give it 6-8 hours to dry out – then it’ll change to a matte appearance and turn into dense burfi.
- Freshly ground cardamom powder is much more aromatic and flavorful than store-bought. I highly suggest grinding your own for this recipe (and any Indian dessert recipe). Grind your own by removing the green shell and the black seeds inside. I love this electric spice grinder if you’re looking for a recommendation.
- Important! All of the recipes on my blog are tested using a 6-quart instant pot – I have not tested this recipe in a different-sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.
- Do Not Double Recipe: Please do not double/triple this recipe or any other Instant Pot dessert recipe on my blog. A dessert or anything made with sugar syrup can be finicky in an Instant Pot. I have only tested this recipe as written.
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